Pineapple OG Upside-Down Cake Recipe

Indulge in a classic dessert recreated to give you a little something extra in this pineapple upside-down cake recipe. Made with simple ingredients, this recipe is easy to follow and sure to impress.

Pineapple OG Upside-Down Cake is my take on a classic dessert that has been enjoyed for generations. The combination of sweet, juicy pineapple and tender cake is hard to resist, and now made the Chef Buz way it will be sure to flip you, upside-down. This recipe is easy to follow and requires just a few simple ingredients. Follow the steps below to make your very own Pineapple OG Upside-Down Cake like a chef.

Ingredients:

1 can of pineapple slices, drained
1/4 cup of unsalted canna butter, infused with Pineapple OG
3/4 cup of brown sugar
Maraschino cherries
1 1/2 cups of all-purpose flour
2 tsp of baking powder
1/2 tsp of salt
1/2 cup of unsalted butter, softened
1 cup of granulated sugar
2 large eggs
1 tsp of vanilla extract
1/2 cup of milk

Directions:

Preheat the oven to 350°F (175°C).
In a 9-inch cake pan, melt 1/4 cup of butter over low heat. Add the brown sugar and stir until it dissolves completely. Arrange the pineapple slices on top of the brown sugar mixture and place a cherry in the center of each pineapple slice.
In a mixing bowl, sift together the flour, baking powder, and salt.
In a separate mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until well combined.
Pour the batter into the cake pan and spread it evenly over the pineapple slices.
Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool for 10 minutes before flipping it over onto a serving plate. Serve warm or at room temperature.